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Sunday, 8 May 2016

Sweet Potato Noodles with Cashew Butter and Spinach...


Sweet Potato Noodles with Cashew Butter and Spinach - This quick and easy Asian inspired twist on traditional noodles is perfect for a mid-week meal. If you don't have a spiralizer, don't worry, it will still taste just as good chopped or sliced.


(Gluten and Dairy Free, Vegan)

Serves: 2

Takes: 15 minutes

What you need:
  • 2 tsp oil
  • 1 garlic clove, minced or finely grated
  • 2cm ginger, finely grated
  • 1 tbsp soy or Meridian Tamari sauce
  • 2 tbsp Meridian cashew butter
  • 150ml vegetable stock
  • 2 sweet potatoes, spiralized
  • 2 handfuls baby spinach
  • Small bunch chives, chopped
  • Pinch of chilli flakes (optional)

What you do:
  1. In a large frying pan or wok heat the oil and gently cook the garlic and ginger for 1 minute.
  2. Add the sweet potato and toss well. Stir in the soy, Meridian cashew butter and stock then season.
  3. Cook for 5 minutes then add in the spinach and chives. Stir to wilt the vegetables, check the seasoning and serve sprinkled with a few chilli flakes.


*Recipe and recipe photo by Meridian Foods*

*No Payment was received*


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